On Father's Day, the last thing your dad really wants is a new necktie. If he's a backyard-cooking enthusiast, he probably could use a new pair of colorful mitts or a set of long tongs for turning meats and other grilled things.

And, for sure, he'd love to get his hands on one of this year's hot new grilling books, which can help him take his barbecues to extreme new heights with fresh ideas and techniques. In the last few months, a dozen-plus grilling and barbecue titles have come across our desk -- a sign that outdoor cooking is as popular as ever. These 5 are standouts of this year's crop, and would make great Father's Day gifts.

Why it stands out: Barbecue pitmaster Chris Lilly understands that grilling and barbecue aren't the same thing. Grilling cooks food hot and fast, while barbecue takes its sweet time, going low and slow to give foods smoky intensity and deep layers of flavor. This collection of 100 recipes shows the importance of both methods and the steps needed to achieve crusty char and moist, tender meat. And he's got great ideas for using up leftovers that go way beyond sandwiches, like Barbecue Gumbo.

Which kind of dad it's perfect for: The dad who likes his cookout shirts loud, and his TV chefs even louder.

Why it stands out: Food Network personality Guy Fieri is polarizing for his over-the-top outfits and television persona, but there's no denying he's a rock star when it comes to outdoor cooking. These 130 recipes are organized by the style of cookout (backyard bash, tailgate party, campground cooking, and holidays), including strategies for sauces and sides that can be made ahead. Peppered among the recipes are personal stories filled with memories of childhood camping trips, horseback riding trips, barbecue competitions, and plenty photos of Guy's family. It touching in a way you don't expect from Mr. Flavortown.

Cool tip: The plastic zip-top bag is good for a lot more than marinating meat. The heavy ones can hold up to a meat-tenderizing mallet, can become piping bags for desserts, and are perfect for smashing crackers to be used as breading. Want to get fancy? The thick bags can be used for reheating foods, sous vide-style.

Which kind of dad it's perfect for: The dad who is a gastronomist without the fussy pretentiousness.

Why it stands out: This collection of 135 recipes is designed for grillers who already have a practiced hand with fire, and have no fear of trying new techniques to turn backyard cooking from casual to culinary without losing the sense of fun. Because grilling generally involves shorter cooking times, Canadian chef Ted Reader has put an emphasis on shellfish and vegetables that don't need hours of smoking. But he's also got tricks for adding flavor to burgers and steaks, like infusing grilled onions with honey, mustard and Canadian whisky.

Which kind of dad it's perfect for: The Anglophile who doesn't mind getting his fingers sticky while eating.

Why it stands out: We think of barbecue as an American creation, but cooking food over open flames goes back to prehistoric times. In London, Pitt Cue Co. has become a barbecue phenomenon, starting out as a food truck serving slow-cooked delicacies from the American South, before becoming an award-winning restaurant. The 120 recipes in this debut cookbook give familiar fare a few British twists

Cool tip: Good meat comes down to four main factors: genetics or breed, feed, husbandry, and slaughter. If any one of these factors is ignored, the quality of the meat will be compromised, so look for heritage breeds that have been grown slowly and naturally, not pumped full of grain and hormones. It's worth the extra expense.

View full size"Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue," by Cheryl and Bill Jamison.Harvard Common Press

Which kind of dad it's perfect for: The dad who likes to brag about all-day cookouts.

Why it stands out: Since first coming out 20 years ago, this cookbook has been the barbecue bible, focused not on grilling, but on long, slow cooking methods that infuse food with woodsy resonance. Now it's been updated with 50 new recipes (450 total), a cleaner design and color photos throughout, with everything a serious barbecue fan needs, from marinades and rubs to briskets that smoke overnight. And to go with that slow-cooked fare there's a wide range of side dishes, desserts and cocktails.

Cool tip: Don't stress out over calories when it comes to mops made with butter or oil. Most of the fat drips away from the food during the slow-cooking process, leaving behind moist meat and a hint of flavor.